An incredibly moist, flavorful, and very chocolatey cake; this is perfect for birthday cakes, or just a delicious dessert for when entertaining company.
Listen up chocolate lovers!! This cake is seriously the best. It's like a chocolate explosion! I used a recipe from A Girl Defloured, and made a couple modifications to my liking. I honestly can't recommend this as the lowest calorie or lowest sugar recipe ever, but for any of you out there who just needs a gluten free cake, this is perfect.
The texture of this cake is so open and spacious. It's not dense, or heavy, and the icing is very complimentary. It's perfect with a scoop of vanilla ice-cream to balance the rich chocolate taste.
The BEST Gluten Free Chocolate Cake
Ingredients
For The Cake:
1/4 cup packed brown sugar
1 and 3/4 cups white sugar
1/2 cup potato starch
1/2 cup tapioca starch
3/4 cup white rice flour
1 teaspoon xanthan gum
3/4 cup cocoa powder (I use Fry's brand)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 eggs, lightly beaten (room temperature)
1 cup whole milk (or 3/4 cup half on half, and 1/4 cup 1% milk as a substitute)
1/2 cup olive oil
2 teaspoon pure vanilla extract
1 cup hot coffee
For The Frosting:
1/2 cup butter, melted
2/3 cup cocoa powder
3 cups powdered sugar, sifted
1/3 cup whole milk (or mostly half on half cream with a bit of 1% milk as a substitute)
1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350 degrees F. Grease two 8-inch cake pans with gluten free cooking spray. Set aside.
2. Combine the sugar, flour, starches, xanthan gum, cocoa, baking powder, baking soda, and salt in a large bowl. Whisk to combine.
3. Add the eggs, milk, oil and vanilla to the flour mixture and mix until smooth. Gently whisk in the hot coffee. The batter will be runny.
4. Pour the cake batter evenly between the 2 cake pans. Bake for 30-35 minutes, or until toothpick comes out clean. Let cool in pans for 5 minutes, then carefully take the cakes out of the pan and place on a rack to finish cooling.
5. Make the frosting: Whisk the melted butter into the cocoa powder until thoroughly combined. Add the sifted powdered sugar and the milk. Stir with a spatula (or you might need to still use the whisk) until the frosting is smooth and glossy and a spreadable consistency. Add a little more milk if the frosting is too thick, or more powdered sugar if it's too thin. Mix in the vanilla extract.
6. Frost the cooled cakes.
Adapted from A Girl Defloured Fudge Cake Recipe
PRINTABLE VERSION
Liz & Sarah
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